TITLE:
Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security
AUTHORS:
Nyabuti George, Nawiri Mildred, Everlyne Wanzala, Judith Munga, Chrispus Oduori, John Kinyuru, Nyambaka Hudson
KEYWORDS:
Nutrients, Ant Nutrients, Finger Millet (FM), Malting, Roasting
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.12,
December
20,
2023
ABSTRACT: Finger millet (FM) is rich in nutrients such as minerals, vitamins, and
amino acids. However, the levels of nutrients and their bioaccessibility depend
on the variety, the levels of ant nutrients, the chemical form of nutrients,
and the type of processing methods used. The study determined the levels of
selected nutrients, anti-nutrients, and bioaccessibility in raw and processed varieties
of finger millet being developed by the Kenya Agricultural and Livestock
Research Organization (KALRO) in Kenya. Raw finger millet seeds from KALRO
Centers in Kenya were processed by malting for 60 hours and roasting at 110°C
for 5 minutes as the optimal conditions. Levels of minerals were determined by
AAS and AES, anti-nutrients by UV-visible spectrophotometer, proteins by the
Pierce kit method, and vitamins by HPLC. The IE4115 and IE3779 showed the
highest levels of nutrients and lowest levels of antinutrients hence preferred
for processing and bioaccessibility studies. The level (mg/100 g) of
selected minerals; K, Cr3+, Mg, Ca, P, Fe, and Zn were found to be
highest in the following varieties of the FM; IE3779 (688.519 ± 1.57), IE 4115
(1.29 ± 0.07), IE4115 (294.38 ± 1.93), IE3779 (466.67 ± 4.17), IE4115 (250.92 ±
0.33), KERICHO P (16.98 ± 0.05) and IE4115 (64.10 ± 2.35) respectively. For β-carotene, vitamin B, B2, B3, B6 and B9
the levels were highest in the following varieties of FM; KAKW3 (0.023 ± 0.02),
IE4115 (14.85 ± 0.16), IE4115 (12.998
± 0.04), IE4115 (5.843 ± 0.07), IE3779 (0.06 ± 0.04) and KAKW4 (9.832 ± 0.08).
Phytates, tannins, phenols, and oxalates were found to be lowest in the
following varieties: IE3779 (14.20 ± 2.90, IE4115 (27.83 ± 0.73), NKFM1 (9.69 ± 0.07) and IE4115 (0.25 ± 0.01). The highest
bioaccessibility values reported for K, Mg, Ca, P, Cr3+, Fe, and Zn
were 89.53% (malting, IE3779), 49.28%
(malting, IE4115), 60.41% (Malting, IE4115), 69.40%
(malting, IE4115), 12.9% (malting, IE4115), 59.84%
(malting, KAKW3) and 66.89% (roasting, IE3779) respectively (Table 8).
For beta carotene, vitamin B1, B2, B3, B6 and B9 the values were 73.33%
(malting, p224), 78.84% (malting, IE4115), 78.34
(malting, IE3779), 97.63% (malting, IE4115), 91.64%
(malting, IE4115), and 77.52% (roasting, IE4115) (table The result on levels
and bioaccessibility showed that IE4115 and IE3779 varieties were more
nutritious and therefore should be promoted for nutritional security.